Celebrate the arrival of fall with this seasonal take on everyone’s favorite comfort food. Pumpkin Spice Bread Pudding is light and custardy while Maple Toffee Sauce sweetens it with butter and brown sugar notes.
Fall doesn’t officially begin until next week, but it’s already arrived in my kitchen. Recently I’ve been seeking out the coziest, most delicious fall comfort foods that will fit all occasions. This Pumpkin Spice Bread Pudding is a perfect example. It’s simple and causal enough for a weekday bake, but also totally holiday dinner-worthy. The Maple Toffee Sauce really makes it special.
Start this recipe with a loaf of soft brioche. Cube it up or tear it into bite-size pieces.
Whisk together the custard ingredients and add a whole can of pumpkin puree to the bowl. When buying canned pumpkin, read he label carefully to make sure you’re buying pumpkin puree and not pumpkin pie filling – been there!
Stir in the brioche and toss to coat. Brioche is soft and cottony, and will do a good job of soaking up all that delicious pumpkin spiced custard.
Pour it all in a 2 quart shallow baking dish and cover with plastic wrap. Refrigerate for about an hour.
You could also use French bread in this recipe, but it has a denser texture. So, if you use it instead of brioche, plan on letting it soak for at least four hours or overnight.
The toffee sauce is so easy to make. Use English brickle toffee bits, which can be found next to the chocolate chips in most US grocery stores. You’ll stir them together with butter and maple syrup until melted, then whisk in evaporated milk. The sauce adds some sweetness and buttery toffee flavor to this pudding.
You just can’t get any cozier than this, friends! It’s a lovely dessert, but I’ll admit to having this for breakfast a few mornings in a row. It’s a decadent way to start the day, and could be a nice breakfast offering if you’re having overnight guests for Thanksgiving this year.
Bread pudding is often my go-to dessert for family gatherings and holiday dinners (like this one, which is over-the-top in the best way possible!). And who doesn’t love something you can make ahead?
Pumpkin Spice Bread Pudding with Maple Toffee Sauce will be in heavy rotation at my house this season. I hope you’ll love it as much as we do!
Pumpkin Spice Bread Pudding with Maple Toffee Sauce
Bread pudding gets a fall twist with pumpkin puree and spices. It’s simple to assemble and casual enough for a weekday treat, but also fitting for a holiday dinner. Serve it warm with scoops of ice cream for an extra-indulgent treat.
Pumpkin bread pudding
- 1 1/2 cups half and half
- 1/2 cup evaporated milk
- 3 eggs
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 15 oz. can of pumpkin puree
- 14 oz. loaf brioche bread cubed
- 1/2 cup golden raisins optional
Pumpkin bread pudding
Grease a 2-quart shallow baking dish with cooking spray.
Combine the half and half, milk, eggs, sugars, spices, and vanilla in an extra-large bowl and whisk to combine. Whisk in the pumpkin puree. Add cubed brioche, and toss to coat them in the mixture. Stir in the raisins, if using. Pour mixture into prepared baking dish. Cover and chill for at least one hour before baking.
Preheat oven to 350 F.
Remove bread pudding from refrigerator, and bake uncovered 35-40 minutes, or until set in the center. Test with a knife inserted in the center of the pudding. It will come out clean when done. Place the pan on a wire rack and let cool slightly, about 15-20 minutes before serving.
Maple toffee sauce
While the bread pudding cools, prepare the sauce. Combine the butter, maple syrup and toffee over medium high heat. Cook until the toffee begins to melt, then gradually whisk in the evaporated milk. Cook while whisking until the mixture is consistent. There will be a few bits of almonds from the brickle floating in the syrup, so expect this. Transfer to a small serving pitcher and let cool.
Serve the bread pudding warm with a generous drizzle of warm maple toffee sauce.
French bread can be used in place of the brioche. It will need more time to soak up the custard due to its firmer texture, so plan on refrigerating it for 4 hours, or overnight before baking.